       Points Credit : 9 points Currently valued at $0.87 Gluten-Free Food / Product added to the Gluten-Free Mall on: Tuesday 13 May, 2008.
Kosher Certified by: CRC Parve
Gluten Free, Wheat Free, Soy Free, Corn Free, Dairy Free, Egg Free, Peanut Free & Tree nut-free. All natural ingredients, Easy to make, Versatile mixes can be used in different recipes. Made in the USA. Certified Gluten Free, symbol on box. Mix makes 1 loaf or 15 large muffins
Shelf life: approx 12 months.
Ingredients: Rice flour, sugar, tapioca flour, potato starch, Aluminum-free Corn-free Baking Powder (Sodium Acid Pyro-phosphate,Baking Soda, Potato Starch, Monocalcium Phosphate), Spices, Natural Flavor.
Manufactured in a dedicated allergen-free facility. (NO Gluten, Wheat, Dairy, Casein, Peanuts, Tree Nuts, Eggs and Soy).
NUTRITION FACTS
Serving Size 1/18 mix (26g/0.9oz)
Servings per container 18
Calories 90 Calories from fat 0
Amount per serving %DV
Total Fat 0g - 0%
Saturated Fat 0g - 0%
Trans Fat 0g
Cholesterol 0mg - 0%
Sodium 310mg - 13%
Total Carb 22g - 7%
Dietary Fiber 0g - 0%
Sugars 6g
Protein less than 1g
Vitamin A - 0%
Vitamin C - 0%
Calcium - 0%
Iron - 4%
To make Banana Bread or Muffins:
1/2 cup unsalted butter or margarine, softened, 3 medium overripe bananas, 2 large eggs (for egg free version, replace 2 eggs with 3 Tbsp water, 3 Tbsp oil and 2 tsp baking powder, mixed
together)
1. Preheat oven to 350 deg F.
2. Spray muffin tins or loaf pan with non-stick spray.
3. Pour mix, butter or margarine, bananas and eggs into bowl of mixer with paddle attachment.Mix until fully incorporated
4. Scoop batter into muffin tins or loaf pan and spread evenly. If using muffin tins, fill any empty parts of muffin tin with water to promote even baking.
5. Bake loaf for 50-60 minutes or muffins for 20 minutes, or until toothpick inserted in center comes out clean. Baking times vary with different appliances.
6. Cool in pan for 5 minutes. Invert onto rack. Cool and serve.
Makes 1 loaf or 15 large muffins.
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